Japanese Fruit Pie

2 large eggs, beaten well

1 cup sugar

1 stick butter, melted and cooled

½ cup shredded coconut (see Cook's Note)

½ cup raisins

½ cup chopped pecans or walnuts

1 tablespoon fresh lemon juice

1 teaspoon fresh lemon zest

1 (9-inch) unbaked pie shell

Preheat oven to 350 degrees.

In a large bowl, stir together the eggs, sugar, butter, coconut, raisins, nuts, lemon juice and zest. Pour into the pie shell.

Bake for about 35 minutes or until golden brown on top and center is set. Cool on a wire rack for at least 15 minutes before slicing and serving.

Cook's Note: Any type of coconut works. The recipe analysis is for a serving with shredded unsweetened coconut.

Makes 8 servings

Approximate values per serving: 319 calories, 20 g fat (10 g saturated), 77 mg cholesterol, 4 g protein, 35 g carbohydrates, 1 g dietary fiber, 118 mg sodium.

Alicia Ross